Filet Farcis a la Creme Recipe

Name: Filet Farcis a la Creme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 each flounder fish fillets; 1 x salt and black pepper; 2 tablespoons butter; 2 Sm onions chopped; 1/2 pound mushrooms sliced; 2 tablespoons parsley leaves snipped; 2 cans baby shrimp; 2 1/2 cups crab meat; 2 tablespoons flour, all-purpose; 1 cup light cream (half&half); 1/2 cup white wine dry; 2 tablespoons cognac optional; 1/2 cup swiss cheese grated

Servings: persons

6 each flounder fish fillets
1 x salt and black pepper
2 tablespoons butter
2 Sm onions chopped
1/2 pound mushrooms sliced
2 tablespoons parsley leaves snipped
2 cans baby shrimp
2 1/2 cups crab meat
2 tablespoons flour, all-purpose
1 cup light cream (half&half)
1/2 cup white wine dry
2 tablespoons cognac optional
1/2 cup swiss cheese grated

1
Sprinkle filets with salt and pepper.
2
Saut?
3
onions and mushrooms in butter until golden.
4
Stir in parsley and shrimp and heat thoroughly.
5
Place part of this mixture by teaspoonsful on large end of each filet.
6
Roll up and place side by side in shallow baking dish.
7
Into remaining onion-shrimp mixture, stir flour, then cream, wine, and cognac.
8
Season with salt and pepper.
9
Bring to boil while stirring and pour over filets.
10
Sprinkle with cheese.
11
Bake at 400?
12
for about 25 minutes or until golden.

580

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 each flounder fish fillets, 1 x salt and black pepper, 2 tablespoons butter, 2 Sm onions chopped, and more.

Yes, Filet Farcis a la Creme falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Filet Farcis a la Creme

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